Dual Fromage (Featured!) 25

NoviceBaking ClassParagon (Orchard)

$148.00

GST incl.

16 Jan 2018 (Tue)

10.00 am - 1.00 pm

Dual Fromage

Join us at Baker’s Brews Studio to learn how to make a dual fromage cake. Learn the tips and tricks for both baked and chilled cheesecake. Impress your friends and family with a delicious, creamy, smooth baked cheesecake and the light, fluffy, delicately chilled mascarpone mousse. The cake is topped off with finely grated parmesan cheese as a savoury taste that complements well with the rest of the cake.

About the Course

By attending this course, you will learn the following:

Learn how to bake a genoise sponge

How to prepare a baked cheesecake

How to prepare chilled mascarpone cheesecake

How to unmold the cheese cake

How to present your cake

** You will be bringing home an unmoulded 6" cake in the tin

Details:

Duration: 3 Hours

Type: Full Hands-on

Recommended age: 16 Years Old and Above

Equipment, ingredients and packaging will all be provided

*Students will work in PAIRS to bake the cake layers but will assemble their own 6" Dual Fromage Cake INDIVIDUALLY

Duration of class might be extended instead of the stipulated timings.

Cleaning/Washing will be part of the baking experience.

Fees for scheduled classes must be paid fully in advance to secure your booking. Your booking is only confirmed once full payment has been received.

Once your booking is confirmed, no refunds or transfers to another class will be given.

Payment will be fully forfeited regardless of the unforeseen circumstances. We recommend that you arrange for someone to attend in your place. Please inform us of the person who will be attending in your place.

In the event that the minimum number of participants is not met, the class will be cancelled. We will inform you via email. You can choose to either get a refund of the class fee or attend another class of the same value.

Instructor Details

Lyn Shah

Chef Lyn Shah has been a practicing Pastry Chef in the hospitality industry for more than 10 years. A graduate of SHATEC International Hotel & Tourism School and Savour Pastry School in Australia, she has been working in 6-star international hotels and establishments managed and owned by world-class Michelin-Starred chefs. Her diversified career spans from Pastry Chef to Trainer/Instructor.

About Lyn Shah

Chef Lyn Shah has been a practicing Pastry Chef in the hospitality industry for more than 10 years. A graduate of SHATEC International Hotel & Tourism School and Savour Pastry School in Australia, she has been working in 6-star international hotels and establishments managed and owned by world-class Michelin-Starred chefs. Her diversified career spans from Pastry Chef to Trainer/Instructor.

Chef Lyn’s area of expertise centres on her love of pastries which include western desserts, cakes, 3D cakes, and fine dining-plated desserts. She counts both French and Italian desserts as amongst the best of her showcased western dessert collection. Her passion for the art saw her master the fine creation of both chocolate pralines and sculptures too. Through her mastered techniques in pastry and baking, Chef Lyn explores and conceptulises new and exciting ranges of à la minute desserts.

Her greatest motivation to teach comes from her desire to share and nurture the future generation of pastry chefs for the industry. She finds fulfillment in imparting basic foundation pastry knowledge to her students.